Pizza Soup with Garlic‑Butter Pizza Skewers

Ingredients

• 1 pound Italian Sausage (removed from casing, mild or hot according to taste)
• 1 tablespoon Olive Oil (for browning sausage)
• 1 medium Onion (yellow, diced)
• 1 large Green Bell Pepper (diced; can substitute red or yellow)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1 tablespoon Fresh Basil (chopped; extra for butter mixture)
• 2 cloves Garlic (minced; plus extra for butter mixture)
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Crushed Red Pepper Flakes
• 1 teaspoon Salt
• 1 teaspoon Brown Sugar (balances acidity of tomatoes)
• 2 medium Roma Tomatoes (diced)
• 1 cup Pizza Sauce (store‑bought or homemade)
• 1/2 cup Pepperoni (chopped or quartered)
• 2 cups Chicken Stock (low‑sodium)
• 1 pinch Creole Seasoning (optional)
• 1 pound Pizza Dough (store‑bought or homemade, kept refrigerated)
• 2 tablespoons Unsalted Butter (melted)
• 1/2 teaspoon Garlic Powder
• 1 tablespoon Fresh Parsley (chopped, optional garnish)
• 1 cup Mozzarella Cheese (shredded)
• 2 tablespoons Parmesan Cheese (grated, optional)
• 10 pieces Wooden Skewers (soaked in water 10 minutes before use)
• 1 sheet Non‑Stick Foil (for lining baking sheet; can use regular foil sprayed with oil)

Instructions

1. Prep All Ingredients

   Dice the onion, green bell pepper, Roma tomatoes, and mince the garlic. Chop fresh rosemary, basil, and parsley. Quarter or chop the pepperoni. Measure out all spices and stock.

   Time: PT10M

2. Soak Skewers

   Place wooden skewers in a bowl of water and let them soak for at least 10 minutes to prevent burning.

   Time: PT10M

3. Brown the Italian Sausage

   Heat the large pot over medium‑high heat, add 1 tbsp olive oil, then add the caseless Italian sausage. Break it up and cook until browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

4. Sauté Vegetables

   Add the diced onion and green bell pepper to the pot. Sauté for 3 minutes until softened.

   Time: PT3M

   Temperature: Medium

5. Add Fresh Herbs and Seasonings

   Stir in chopped rosemary, basil, minced garlic, dried oregano, red pepper flakes, salt, and brown sugar. Cook 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Incorporate Tomatoes and Sauce

   Add the diced Roma tomatoes and pizza sauce. Mix well and let cook for 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Add Pepperoni and Stock, Simmer

   Stir in the chopped pepperoni and 2 cups chicken stock. Bring to a boil (about 3 minutes), then reduce heat and let simmer for 20 minutes, uncovered.

   Time: PT23M

   Temperature: Low simmer

8. Prepare Garlic‑Butter Dough Mixture

   In a small bowl, combine melted butter, garlic powder, a pinch of salt, and chopped fresh basil. Set aside.

   Time: PT2M

9. Roll and Cut Pizza Dough

   On a lightly floured surface, roll the pizza dough into a thin rectangle about 1/4‑inch thick. Brush the surface with the garlic‑butter mixture, then cut into 10 equal strips.

   Time: PT10M

10. Assemble Pizza Skewers

    Thread a soaked skewer onto a work surface, attach one end of a dough strip, then wrap the strip around a few pepperoni pieces, pinching the dough to seal. Brush the assembled skewer with more garlic‑butter mixture. Repeat for all strips.

    Time: PT10M

11. Preheat Oven

    Preheat the oven to 400°F (200°C).

    Time: PT5M

    Temperature: 400°F

12. Bake Pizza Skewers

    Line a baking sheet with non‑stick foil, place the assembled skewers spaced apart, and bake for 10‑12 minutes until the dough is golden brown.

    Time: PT12M

    Temperature: 400°F

13. Add Cheese

    Remove the skewers from the oven, immediately sprinkle shredded mozzarella (and optional Parmesan) over the hot dough. Let the residual heat melt the cheese, or return to oven for 30 seconds if needed.

    Time: PT2M

14. Finish Soup and Serve

    Ladle the hot pizza soup into bowls, garnish with grated Parmesan, a dollop of ricotta (optional), and fresh parsley or croutons. Serve each bowl with two pizza skewers.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g